Easy Tiramisu Recipe

Luxuriously creamy and silky, this Easy Tiramisu will serve a crowd and is the perfect make-ahead dessert for your next dinner party or holiday gathering. 

Remember way back when tiramisu was just about the only dessert ever served at a dinner party? Without a doubt, if you were coming over for dinner to my house, that is what you would have been served. Then I got sick of it, like the rest of the world, and it never made an appearance for years.

Well, now I’ve brought it back with a few tweaks that have made it even better and I’m obsessed with it all over again. So much so, if you come over for dinner chances are high this is the dessert you will be served. I think you’d be happy – it’s mouth-watering delicious.

Easy Tiramisu Recipe

There are many variations of tiramisu, one of the most popular and loved Italian desserts of all times. After a lot of research, I could not really determine what makes a classic tiramisu recipe. Some omit the egg whites, some use a lot of heavy cream, or no cream at all. Purists refrain from adding any booze but if added, Marsala wine is traditionally the liquor of choice.

The tiramisu I share with you today is the version we absolutely love: No cream, beaten egg whites, layers of coffee-soaked ladyfingers, a lot of good mascarpone cheese and just a little booze added. I’ve had tiramisu that has the firmness and texture of cake, but I prefer mine leaning towards a pudding consistency. As for the alcohol, I prefer rum but use whatever is your preference or omit it all together.

Your tiramisu is guaranteed to be successful if you use the proper biscuits which are ladyfingers (Savoiardi biscuits). Anything else and the tiramisù might turn out soggy. The ladyfingers should be soaked in the most legit espresso coffee you can come up with.

The best part about this classic Italian dessert is that it is really easy to make and it can, and should, be made ahead. Tiramisu needs to be chilled in the fridge for at least 6 hours but preferably overnight. This allows the flavours to concentrate and the custard filling to set.

Just before serving, a generous dusting of cocoa powder on top is essential for the dreamiest tiramisu you’ll ever have.

Ingredients And Notes

This easy recipe for tiramisu relies on the quality of the ingredients used. If you live near an Italian deli, you will likely find everything you need there. But you should also be able to find everything at a well-stocked grocery store.

ESPRESSO

Espresso coffee is pretty crucial in a tiramisu and instant, filtered, or drip coffee will simply not cut it. If you don’t have an espresso machine, or a percolator to make it, you can grab some from a nearby coffee shop. A French press will work in a pinch.

MASCARPONE

Mascarpone is a rich and creamy cow’s milk cheese that has a high percentage of butterfat. The spreadable cheese has a mildly sweet, almost nutty flavour. If at all possible, seek out a mascarpone cheese that has only milk, cream, and citric acid on the list of ingredients. Unfortunately, this is not easy to find so whichever creamy mascarpone is available to you will have to do.

LADYFINGERS

Ladyfingers (Savoiardi biscuits) can be found in well-stocked supermarkets and at most Italian delis. I have never tried using other biscuits to make tiramisu but there are a lot of recipes online to make your own, if necessary. Just make sure you use hard ladyfingers or they won’t hold up well once soaked.

EGGS

Many will say that a tiramisu without raw eggs is not tiramisu. I admit that I used to be “one of those” that was a bit squeamish about consuming raw eggs. Now I buy eggs from reputable sources that I know are really fresh and safe to use raw and I have never had a problem. That said, if I am serving the tiramisu to anyone that might have an issue with raw eggs (young children, pregnant women, the elderly, or someone immunocompromised), I pasteurize the eggs which takes only a few minutes to do.

Pasteurized eggs are still raw but are cooked just enough to kill any potential bacteria.

SUGAR

Tiramisu is not a very sweet dessert. And as with most of my desserts, I make it even a little less sweet using only 1/3 cup of sugar. I find the ladyfingers complete the amount of sweetness perfectly. If you like desserts on the sweeter side, feel free to use 1/2 cup of sugar.

ALCOHOL

As previously mentioned, purists do not add alcohol to tiramisu but we really enjoy it with rum, brandy, or marsala. You can also use your favourite coffee liqueur to add even more coffee flavor.

COCOA

I use Dutch-processed unsweetened cocoa powder for dusting the tiramisu but any cocoa powder will work.

How To Make Tiramisu

Tiramisu is easy and quick to make and would be a fabulous dessert to bring to any celebratory table. This recipe makes a fairly large amount (serves 12) so I use a 9×13 dish. If you’d like to make a smaller batch tiramisu, see instructions in the recipe notes.

1. Make the filling. Use a hand mixer, or a stand mixer with the whisk attachment, to beat the sugar and egg yolks until pale yellow and creamy. Add the mascarpone cheese in a few increments, beating gently to combine. Some small lumps will remain, which is fine. In a clean large bowl, beat the egg whites until fluffy and soft peaks form. Fold the eggs whites through the mascarpone mixture with gentle circular motions.
2. Assemble the tiramisu. Very quickly dip (don’t soak!) the lady fingers into the espresso mixture, one at time, then cover the base of dish. Add half of the mascarpone mixture, spreading it evenly to create a smooth layer. Repeat with another layer of ladyfingers, then finish with remaining mascarpone mixture.
3. Chill. Cover the dish and refrigerate for at least 6 hours, preferably overnight.
4. Serve. When ready to serve, dust with cocoa powder, scoop onto plates and serve!

Store Suggestions

To store: Leftovers keep well in the refrigerator, wrapped tightly or placed in an airtight container, for up to 3 days.

To freeze: Assemble the tiramisu then lightly place a piece of plastic wrap directly on the surface (without any cocoa powder) to prevent it from forming a layer of dry skin. Wrap the dish tightly (tin foil works well) then transfer to the freezer and freeze for up to 3 months. Thaw in the fridge overnight or on the counter for about 1 hour. Dust with cocoa before serving.

More Desserts To Try

• Italian Apple Olive Oil Cake
• Coconut Macaroons
• Arroz con Leche (Rice pudding) 
• Grain-free Carrot Cake

 More Ideas